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Nikujaga
is a Japanese dish of meat, potatoes and onion stewed in sweetened soy sauce and mirin, sometimes with ''ito konnyaku'' and vegetables. Nikujaga is an example of ''yōshoku'' ( Western-influenced Japanese cuisine). Generally, potatoes make up the bulk of the dish, with meat mostly serving as a source of flavor. It is usually boiled until most of the liquid has been reduced. Thinly sliced beef is the most common meat used, although minced or ground beef is also popular. Pork is often used instead of beef in eastern Japan. Nikujaga is a common home-cooked winter dish, served with a bowl of white rice and miso soup. It is also sometimes seen in ''izakayas''. History Nikujaga was invented by chefs of the Imperial Japanese Navy in the late 19th century. One story is that in 1895 Tōgō Heihachirō ordered naval cooks to create a version of the beef stews as served in the British Royal Navy. Tōgō was stationed in Maizuru, Kyoto, which established this Imperial Japanese Na ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pot Roast (beef)
Pot roast is an American beef dish made by slow-cooking a usually tough cut of beef in moist heat. Tougher cuts such as chuck steak, bottom round, short ribs and 7-bone roast are preferred for this technique. These cuts are American terms; different terms and butchering styles are used throughout the Anglophone world and beyond. While the toughness of the fibers makes them unsuitable for oven roasting, slow cooking tenderizes the meat as the beef imparts some of its flavor to the water. Browning the roast before adding liquid is an optional step to improve the flavor. Browning can occur at lower temperatures with a longer cooking time, but the result is less intense than a high temperature sear. Either technique can be used when making pot roast. The result is tender, succulent meat and a rich liquid that lends itself to gravy. In the US, where it is also known as "Yankee pot roast", the dish is often served with vegetables such as carrots, potatoes and onions simmered in the ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pichelsteiner
Pichelsteiner is a German stew that contains several kinds of meat and vegetables. Preparation In the first step, beef, pork and mutton are seared. Then the vegetables are added, which are usually potatoes, diced carrots and parsley roots, cut cabbage and leek. Subsequently meat broth is poured over the mixture and everything is cooked together (some recipes also add diced onions and garlic). In Swabia, it is common to serve the marrow of the bones with which the broth was made together with the finished stew as a garnish. As the dish is very easy to prepare, ''Pichelsteiner'' is often prepared in large-scale catering kitchens. Its consistency is normally quite thick. Etymology The creation of this dish has been traced to Auguste Winkler (née Kiesling). Originally from Kirchberg im Wald, she worked as an innkeeper in Grattersdorf, where she is also buried. The name is likely to have derived from the nearby Büchelstein mountain, where the annual Büchelsteiner Fest has been ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Soups
This is a list of notable soups. Soups have been made since Ancient history, ancient times. Some soups are served with large chunks of meat or vegetables left in the liquid, while others are served as a broth. A broth is a flavored liquid usually derived from boiling a type of meat with bone, a spice mix, or a vegetable mix for a period of time in a Stock (food), stock. A potage is a category of thick soups, stews, or porridges, in some of which meat and vegetables are boiled together with water until they form a thick mush. Bisque (food), Bisques are heavy cream soups traditionally prepared with shellfish, but can be made with any type of seafood or other base ingredients. Cream soups are dairy based soups. Although they may be consumed on their own, or with a meal, the canned, condensed form of cream soup is sometimes used as a quick sauce in a variety of meat and pasta convenience food dishes, such as casseroles. Similar to bisques, chowders are thick soups usually containi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Japanese Soups And Stews
This is a list of Japanese soups and stews. Japanese cuisine is the food—ingredients, preparation and way of eating—of Japan. The phrase refers to the makeup of a typical meal served, but has roots in classic ''kaiseki'', '' honzen'', and ' cuisine. The term is also used to describe the first course served in standard ''kaiseki'' cuisine nowadays., p.158, explains that in the tea kaiseki, the Japanese soups and stews Soup/'' Shirumono'' * ''Butajiru'' – Also known as ''tonjiru''. Soup made with pork and vegetables, flavoured with miso. * Dashi – a class of soup and cooking stock used in Japanese cuisine. * Sweet corn porridge soup. * '' Kasujiru'' * '' Kenchin jiru'' * Miso soup * '' Noppe'' * ''Ohaw'' * ''Suimono'' - generic name for clear traditional soups ** ''Ushiojiru'' – clear soup of clams * '' Torijiru'' – Chicken soup * '' Zenzai'' – In Okinawa Prefecture, refers to red bean soup served over shaved ice with ''mochi'' * ''Zōni'' Noodle soup * ' ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Lancashire Hotpot
Lancashire hotpot is a stew originating from Lancashire in the North West of England. It consists of lamb or mutton and onion, topped with sliced potatoes (or a more traditional topping of pastry or puff pastry) and baked in a heavy pot on a low heat. History In Lancashire before industrialisation, families would work at home spinning thread while scrag ends of mutton stewed slowly over a low fire. Family members could attend to the cooking over many hours. In the initial stages of industrialisation and urbanisation, both men and women of all ages had long, strictly regulated work hours that made it impossible to cook food that required extensive attention and preparation time. Often lacking their own cooking facilities, housewives would carry a pudding or stew to the baker's oven and leave it there to cook. Preparation The recipe usually calls for a mix of mutton (nowadays more frequently lamb) and onions covered with sliced potato. Many regional variations add vegetables ( ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Irish Stew
Irish stew ( ga, stobhach/Stobhach Gaelach) is a stew native to Ireland that is traditionally made with root vegetables and lamb or mutton, but also commonly with beef. As in all traditional folk dishes, the exact recipe is not consistent from time to time, or place to place. Basic ingredients include lamb and mutton, lamb, or mutton (mutton is used as it comes from less tender sheep over a year old, is fattier, and has a stronger flavour, and was generally more common in less-affluent times), as well as potatoes, onions, and parsley. It may sometimes also include carrots. Irish stew is also made with goat meat, kid. Irish stew is considered a national dish of Ireland. History Stewing is an ancient method of cooking meats that is common throughout the world. After the idea of the cauldron was imported from continental Europe and Britain, the cauldron (along with the already established spit (cooking aide), spit) became the dominant cooking tool in ancient Ireland with ovens b ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Yōshoku
In Japanese cuisine, refers to a style of Western-influenced cooking which originated during the Meiji Restoration. These are primarily Japanized forms of European dishes, often featuring Western names, and usually written in katakana. It is an example of fusion cuisine. History At the beginning of the Meiji Restoration (1868 to 1912), national seclusion was eliminated and the Meiji Emperor declared Western ideas helpful for Japan's future progress. As part of the reforms, the Emperor lifted the ban on red meat and promoted Western cuisine, which was viewed as the cause of the Westerners' greater physical size. ''Yōshoku'' thus relies on meat as an ingredient, unlike the typical Japanese cuisine at the time. Additionally, many of the Westerners who started to live in Japan at that time refused to touch traditional Japanese food, and so their private Japanese chefs learned how to cook them Western-style cuisine, often with a Japanese spin. The first recorded print appearance ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Japan
Japan ( ja, 日本, or , and formally , ''Nihonkoku'') is an island country in East Asia. It is situated in the northwest Pacific Ocean, and is bordered on the west by the Sea of Japan, while extending from the Sea of Okhotsk in the north toward the East China Sea, Philippine Sea, and Taiwan in the south. Japan is a part of the Ring of Fire, and spans Japanese archipelago, an archipelago of List of islands of Japan, 6852 islands covering ; the five main islands are Hokkaido, Honshu (the "mainland"), Shikoku, Kyushu, and Okinawa Island, Okinawa. Tokyo is the Capital of Japan, nation's capital and largest city, followed by Yokohama, Osaka, Nagoya, Sapporo, Fukuoka, Kobe, and Kyoto. Japan is the List of countries and dependencies by population, eleventh most populous country in the world, as well as one of the List of countries and dependencies by population density, most densely populated and Urbanization by country, urbanized. About three-fourths of Geography of Japan, the c ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Izakaya
An () is a type of informal Japanese bar that serves alcoholic drinks and snacks. are casual places for after-work drinking, similar to a pub, a Spanish tapas bar, or an American saloon or tavern. Etymology The word entered the English language by 1987. It is a compound word consisting of ("to stay") and ("sake shop"), indicating that originated from sake shops that allowed customers to sit on the premises to drink. are sometimes called ('red lantern') in daily conversation, as such paper lanterns are traditionally found in front of them. History Anecdotes and songs that appear in the show that -style establishments existed in Japan at the early 700s. There is a record dating to 733 when rice was collected as a brewing fee tax under the jurisdiction of the government office called . In the , written in 797, there is a record of King Ashihara who got drunk and was murdered in a tavern in 761. The full-scale development of began around the Edo period (1603-1867) ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pot-au-feu
(; ; "pot on the fire") is a French dish of boiled beef and vegetables, usually served as two courses: the broth and then the solid ingredients. The chef Raymond Blanc has called ''pot-au-feu'' "the quintessence of French family cuisine, ... the most celebrated dish in France. It honours the tables of the rich and poor alike." It has been called a national dish of France. It is a typical winter dish. Origin and history It is difficult to know when the name ''pot-au-feu'' first appeared and when its meaning changed to describe the dish instead of the pot in which it is cooked. While ''pot'' was used to describe the rounded pot to cook on the fire at least since the 11th century (even in English), there seems to be no written trace of ''pot-au-feu'' until 1673. In 1600, King Henry IV of France (1553–1610) declared, "I want no peasant in my kingdom to be so poor that he cannot have a ''poule au pot'' on Sundays." ''Poule au pot'' literally means "chicken in the pot" and ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Scouse (food)
Scouse is a type of stew typically made from chunks of meat, usually beef or lamb, with potatoes, carrots and onion. It is particularly associated with the port of Liverpool, which is why the inhabitants of that city are often referred to as "Liverpool#Demonymy and identity, scousers". The word comes from ''lobscouse'', a stew commonly eaten by sailors throughout northern Europe in the past, and surviving in different forms there today. Description Scouse is particularly associated with the port of Liverpool. The recipe for scouse is fairly broad, it was traditionally made from leftovers and whatever was in season at the time. ''The Guardian, Guardian'' food writer Felicity Cloake describes scouse as being similar to Irish stew, or Lancashire hotpot, though generally using beef rather than lamb as the meat.Cloake, Felicity"How to cook the perfect scouse – recipe", ''The Guardian'', 30 October 2019. Retrieved 20 October 2020 While ingredients can vary, those essential are potato ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
